Recipe by Alida Ryder
Baguette with smoked salmon and granadilla
- 150g cream cheese, room temperature
- 1 fresh baguette, halved lengthways and toasted
- 200g smoked salmon ribbons
- 2 granadillas, halved and pulp removed
- 1 red onion, thinly sliced
- microgreens, to garnish
Spread the cream cheese onto the baguette and top with the smoked salmon ribbons and granadilla pulp.
Add a few pieces of red onion, garnish with microgreens and serve immediately.